For written instructions, see the original post: Thai-Style Coconut Quinoa

Start with quinoa, a delicious and nutritious whole grain available in natural food stores. Measure out 1/2 cup. Rinse the quinoa in a fine-mesh strainer.

quinoa

The next step, toasting, is optional; it helps to bring out quinoa’s nutty flavor. Simply place the rinsed quinoa in a dry skillet and stir until the quinoa is golden and fragrant. Set the dry-roasted quinoa aside.

quinoatoast

Next, you’ll need some coconut milk. This is available in cans in the Asian/macrobiotic section of the natural foods store. Be sure to get full-fat coconut milk. (“Reduced fat” coconut milk is actually just regular coconut milk with water added; you can add your own water and save your money if you want to cut back on the fat!)

coconut-milk

Place 1/3 cup water and 2/3 cup coconut milk in a small saucepan and bring to a boil.

cocowater

Add the toasted quinoa, 2 cloves of minced or pressed garlic, a dash of cayenne pepper, and a pinch of sea salt (or more to taste).

addstuff

Return to a boil, reduce heat, cover, and cook for 10 to 15 minutes, or until the liquid is absorbed.

boiling

Meanwhile, you can chop your red bell pepper. You want about 1/4 cup diced pepper.

pepperchop

After the quinoa has absorbed the liquid, add the bell pepper to the saucepan, along with 1 tablespoon toasted sesame oil. Toasted sesame oil has quite a strong flavor; you may like this dish with just 1 teaspoon. Cover the pan, turn off or remove from heat, and allow to sit for 5 minutes.

addmorestuff

Serve and enjoy!

thaiquinoa

Note: this piece first appeared in the May 2006 issue of Clark Wellness ForkBytes.

Serves 2 to 3

2 cups cooked quinoa
1/2 cup sliced or chopped cucumber
1/4 cup minced red onion
2 tablespoons chopped fresh scallion
chopped fresh mint and parsley to taste (tabbouleh traditionally uses a LOT of parsley and mint!)
juice of 2 lemons
1 to 2 tablespoons extra virgin olive oil
sea salt to taste

Combine the quinoa, cucumber, red onion, scallion, and herbs in a serving bowl and set aside. In a separate small bowl, whisk together the lemon juice, olive oil, and sea salt. Pour the dressing over the salad and mix well. Chill before serving.

Note: this piece first appeared in the May 2006 issue of Clark Wellness ForkBytes.

Quinoa is the quintessential spring grain (although it is available year-round). It’s light and fluffy, and it cooks up in just 10 to 15 minutes, making it perfect for warmer weather when you don’t want to have a hot stove going for a long period of time.

Quinoa is an ancient food that sustained South Americans in Peru, Chile, and Bolivia for over 5,000 years. Its nutrient profile is impressive. Unlike other grains, quinoa is a complete protein, containing all the essential amino acids; it’s also high in manganese, iron, magnesium, copper, and phosphorus.

To prepare quinoa, rinse the grain in a fine-mesh strainer and add to a pot of boiling water. Cover the pot, reduce the heat, and cook until all the water is absorbed (about 10 to 15 minutes). Use 1 part grain to 2 parts water. For more flavorful quinoa, try one of our delicious recipes! Yum!

Note: this piece first appeared in the May 2006 issue of Clark Wellness ForkBytes.

When I was a child, I was briefly trapped in an elevator with a friend. This was a pretty traumatizing experience, especially for my friend, who from that point on was (understandably) terrified of elevators. So, I decided that, just to be different, I would be afraid of escalators.

Do you know what happened? I actually became afraid of escalators. For years I would go out of my way to avoid having to go on them, and on the rare occasions when I had to step on an escalator, I would sweat, shake, and generally freak out.

As anyone who has visited Washington, D.C., and used our Metro system knows, being afraid of escalators here is extremely inconvenient. So when I moved to the District, I decided that this arbitrary fear I had was not serving me, and I made another decision — I would no longer be afraid of escalators. It didn’t happen overnight, but I can say that now I hop on and off D.C.’s huge escalators with ease.

I share this story with you as an illustration of how limiting beliefs we have about ourselves can affect our lives, and how we can become empowered to change them! Who says you can’t run a marathon, sing a solo, wear hot pink underwear? What ideas do you have about yourself that aren’t serving you anymore?

This month, I want to encourage you to think outside whatever mental box you may have put yourself into. Spring is an ideal time for moving through stagnation in every sense; use the fresh, green plants sprouting up all around you and the beautiful weather to inspire you to challenging yourself on any ideas you have that may not really be true. Below, I’ve shared my top 6 suggestions for facilitating movement through these challenges. Use these tips to help you get moving on every level: physical, mental, emotional, and spiritual!

1. Exercise. Physically moving your body is the most profound way to encourage energetic, mental, and emotional movement. You don’t have to become an Olympic athlete; just adding an extra walk around the block or a short yoga practice each day can invigorate your body and mind.

2. Drink water. Water is responsible for supporting movement on the cellular level. Ensure that you stay fully hydrated every day to help your body perform all its functions easily — and you’ll reap the rewards of better energy overall.

3. Eat more produce. Vegetables and fruits are full of fiber, which we all know can get things moving!

4. Change your scenery. Take a different route to work, eat lunch outside in the park, or find a new café where you can sit and read (or people-watch!). Just breaking out of your daily routine — even in a small way — can inspire and energize you.

5. Get a massage. Massage is wonderful for stimulating movement through the lymphatic system and blood vessels, which can prompt you to get moving in other ways.

6. Try the Eleanor Method. As Eleanor Roosevelt suggested, “Do one thing every day that scares you.” Challenge yourself. Again, it doesn’t have to be extreme; it just has to push your boundaries. Some ideas to get you started: ask a stranger for the time, pipe up at an important work meeting, or share a secret with a friend.

Note: this piece first appeared as the May 2006 ClarkWellness.net Recipe of the Month.

Serves 2 to 3

This light and flavorful side dish with a hint of exotic spice is the perfect addition to a light, vegetable-based spring entrée. Cooking quinoa, a celebrated spring whole grain choice, with coconut milk and garlic infuses it with flavor, and toasted sesame oil finishes the dish beautifully.

1/2 cup quinoa
1/3 cup coconut milk
2/3 cup water
2 cloves garlic, minced
dash of cayenne pepper
sea salt to taste
1/4 cup finely chopped red pepper
1 tablespoon toasted sesame oil

Rinse the quinoa in a fine-mesh strainer. If desired, dry-roast the grain until fragrant, then set aside.

Combine the coconut milk and water in a small saucepan and bring to a boil. Add the quinoa, garlic, salt, and cayenne pepper. Bring back to a boil, cover, and reduce heat. Cook, covered, for 10 to 15 minutes.

Remove from heat and stir in red pepper and sesame oil. Cover. Let sit, covered, for 5 minutes, stir, and serve.

See step-by-step photos of this dish!

Thai-Style Coconut Quinoa

Thai-Style Coconut Quinoa

Three meals a day is simply a convention that allows society to get its work done.

—Leo Galland, M.D.